Crushed Roast Carrots with Cumin & Goat's Cheese is an ideal vegetarian recipe for all the family to enjoy.

• 1 bunch of carrots (about 750g)
• 4 tbsp olive oil
• 2 tsp cumin seeds (lightly toasted in a dry frying pan and then ground)
• 2 tbsp pine nuts (lightly toasted in a dry frying pan)
• 75g goat’s cheese, crumbled
• 1 tbsp chopped mint (or oregano or marjoram)
• Good extra virgin olive oil, for drizzling

1. Scrub and trim the carrots, then cut them in half lengthways.
2. Put them in a roasting tin and toss with the olive oil.
3. Place in an oven preheated to 180°C / Gas Mark 4 and roast for about 50 minutes, until they are tender, slightly browned and have a caramelised appearance.
4. Mash the roasted carrots roughly with a fork, a masher or your hands and mix with the ground cumin. Spread the mashed carrots on a plate and sprinkle with the pine nuts, goat’s cheese and herbs.
5. Drizzle with extra virgin olive oil and serve with toasted pitta bread.